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Here's a winner. I am not an egg fan at all, and was looking for ways to get more protein in my diet via eggs. Here it is! LOVE it. Made lots of changes, but the basic recipe is just a winner. You can mess with this big time, as I did, and it is still great. I cut the "good stuff" by using egg beaters, skim milk with no cream, promise spread in place of butter, and only 1 cup cheese. Veg = mushrooms, red pepper, cilantro, a can of green chilies, and one tomato sliced on top. Also added a cup of chopped chicken breast from last night's dinner and some spices. Excellent! Will try different ingredients. This is a keeper. Simple and FAST! Thanks.
Made this recipe as small muffin size quiches for school lunches and Little Miss (DD) loved them. She asked for shredded ham and cheese only! They only needed about 35 mins before they started to brown up so I took them out of the oven and they were perfect inside. Thanks Mumma for a easy recipe.
Unmatched in ease! I made this mid week and it made a beyond easy brown bag lunch for the rest of the week! I used pre cooked venison sausage, crumbled, sauteed onions, zucchini, and red bell pepper. Also added about a half tsp salt, some freshly ground black pepper and a bit of garlic paste with the sauteed veggies. Turned out beautifully browned on the edges and with a great creamy texture. I did only use 1/4 C. flour however, since I did spot more than a few reviews about an overly firm texture when the full amount was used...my only change, and it worked great!
Loved it! I didn't have self rising flour but you can make your own by adding 3/4 tsp baking soda and 1/4 tsp salt to the 1/2 cup all purpose (or whole wheat) flour. Very forgiving and flexible base recipe!
I loved the simplicity of this recipe and the appearance, but felt that my quiche turned out a bit too firm and thick in consistency compared to other quiches I have made. I will try adding 1/4 cup self raising flour next time. Thanks for the recipe.
Hmmm. The basic idea is good. I enjoyed making them in a muffin tin, as another reviewer suggested. And I thought the amount of flour was good. But I found them bland. I added corn, red peppers, and green onions; smoked paprika, cajun seasoning, and salt and pepper for flavor... but not enough apparently. Hubby said twice that they were too bland.
If you're hesitant about making this - don't be, just do it! I made this for lunch with a fresh salad and I had rave reviews from my family. I fried some garlic, onions and bacon before adding mushrooms and leftover roasted butternut squash to the egg mixture. The quantities are perfect (I'm always wary when testing a new recipe) and timing is spot on. Next time I'll leave out the butter, I don't think it's necessary with the cheese and cream. This recipe is wonderful, I'm looking forward to making it again.
I made them as mini-quiches using muffin tins, tripling the recipe so I ended up with 36 regular muffin sized mini-quiches to bring to a brunch meeting tomorrow--a third are spinach-mushroom (use fresh, coarsely chopped), a third are spinach-tomato (2/3 can of chopped tomato and fresh coarsely chopped spinach) and a third are ham (store-bought cubed). I paid close attention to making the egg mixture, but everything else was sloppy and turned out just great by eyeballing it. Really super, easy, adjustable recipe--this one's a keeper!
Wow! This came out perfect and easy to transer on a serving plate.
My choice was: mushrooms and artichokes. Yum! thanks a lot for this fast, tasty and filling dish!
Perfect for weekdinners for all busy people.
I think you can transform this as great appetizers cutting it in smaller pieces (when cold!) and arrange on a serving plate. All will love it!